The main goal of the present work was to determine the oxidative stability of Stuart pecans stored at different temperatures throughout 300 days (approximately 10 months post-harvest). In-shell pecans were stored at 2 °C and 20 °C at 65 % relative humidity and the oxidative stability was evaluated at 60 days intervals. At 20 °C, lipid oxidation markers were significantly higher than at 2 °C. Kinetic of oxidation showed significant changes after 210 days of storage with hexanal and pentanal levels 10-fold higher at 20 °C than at 2 °C, leading to development of rancid and bitter taste with the significant loss of typical flavour and sweetness. Low storage temperature helped lower the levels of oxidative markers but did not avoid the rise of oxidation. Fatty acids and α-tocopherol did not change throughout storage, but γ- tocopherol showed a 12 % and 24 % decrease when pecans were stored for 300 days at 2 °C and 20 °C respectively. The Principal component analysis showed a clear correlation between hexanal and pentanal and the appearance of bitter and rancid taste in nuts along with the storage time. Aldehydes resulted in a suitable non-destructive marker of pecans stability and quality. Therefore, refrigeration of in-shell pecans reduced the oxidation and its sensory consequences.

本工作的主要目的是确定在300天内（收获后约10个月）在不同温度下储存的Stuart山核桃的氧化稳定性。将带壳山核桃分别在2°C和20°C下，相对湿度为65％的条件下保存，并每60天评估一次氧化稳定性。在20°C下，脂质氧化标记显着高于2°C下。氧化动力学表明，在储存210天后，己醛和戊二醛的水平在20°C时比在2°C时高10倍，从而导致酸败和苦味的产生，典型风味和甜味的显着损失，氧化动力学发生了显着变化。较低的储存温度有助于降低氧化标记的水平，但不能避免氧化的上升。脂肪酸和α-生育酚在整个储存过程中都没有变化，但是当山核桃分别在2°C和20°C下保存300天时，γ-生育酚的含量降低了12％和24％。主成分分析表明，己醛和戊醛与坚果中苦味和腐烂味的出现以及保存时间之间存在明显的相关性。醛是山核桃稳定性和品质的合适的非破坏性标记。因此，带壳山核桃的冷藏减少了氧化及其感官后果。